Tag Archives | blueberry

tasty. blueberry banana muffins.

Yep. I am on a blueberry craze. I love blueberries in just about anything and this quick, healthy muffin recipe allows for a nutritious snack or meal before heading out the door. The kids love. The husband loves. And, I love. I have modified this recipe about a million times, but think I have settled on something that is a winner in my book. Be warned… the blueberries are mighty delicious and messy, so prepare accordingly. I learned this the hard way as the lil’ lady managed to track it all over the kitchen and her face. Sigh. I guess those are the moments. Try it out and let me know what you think!

Blueberry Banana Muffins


  • 2.5 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnnamon
  • a shake or two of nutmeg
  • 3/4 cup unsweetened applesauce


  • 3/4 cup sugar
  • 3 egg whites
  • 3-4 bananas, mashed
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 1/2 cup uncooked oats

{mix it up}

Preheat oven to 350°. Place 15 muffin cup liners in muffin pan or 12 regular muffin liners and 10 mini muffin liners.

  •  In a small bowl, combine flour, baking powder, baking soda, cinnamon and nutmeg.
  • In a large bowl, combine applesauce, sugar, egg whites, bananas and vanilla extract.
  • Add dry to the applesauce mixture, stir until just moistened.
  • Fold oats into batter, stir until just moistened.
  • Fold blueberries into batter.
  • Spoon batter into muffin cups. two-thirds full.
  • Bake for 20- 25 minutes or until toothpick comes out clean.
  • Cool in pan for 10 minutes and then place on a wire rack to cool completely.


eat. enjoy. share.

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hello world! hello cupcake!

This is the first of hopefully many posts to come! To celebrate this momentous occasion I thought it would be fitting to ‘ring in the big reveal’ with one of my favorite little treats… a light, tasty cupcake. To me, summer means going blueberry picking with the ‘ big’ and ‘little’ and then finding a million and one recipes to make with our overflowing buckets of blueberries. A favorite in this house has been none other than ‘Blueberry Lemon Cupcakes”.



  • 1.5 cups, plus 2 tablespoon all-purpose flour
  • 10 tablespoons (1/2 cup, plus 2 tbl) sugar
  • 1.5 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda


  • 1/4 cup butter, melted
  • 1 egg
  • 1/2 cup low fat
  • 1/2 cup 2% milk
  • 1 teaspoon grated lemon rind
  • 3/4 cup fresh blueberries


  • 1/4 cup low fat cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 teaspoons fresh lemon juice
  • 1/8 teaspoon baking soda


  • 2 tablespoons butter, softened
  • 1 teaspoon grated lemon rind
  • 1.5 cups powdered sugar, sifted
  • fresh blueberries, to make it look pretty!
  • fresh mint leaves, more pretty! 



{cupcake + frosting = yum}

 Preheat oven to 350°. Place 12 muffin cup liners in muffin pan.


  •  Measure flour and level with knife. Sift together 1.5 cups flour, plus 1 tablespoon flour, sugar, baking powder, 1/4 salt and baking soda in large bowl.
  • Combine melted butter and egg in a separate large bowl. Stir with whisk. Add buttermilk, milk and grated lemon rind to butter mixture. Stir with whisk.
  • Add buttermilk mixture to flour, stir until just moist. 
  • Toss blueberries with remaining 1 tablespoon flour. Fold into batter.
  • Spoon batter into muffin cups.
  • Bake for 25 minutes or until toothpick comes out clean.
  • Cool in pan for 5 minutes on wire rack, remove from pan and let cool completely.


  • Add all ingredients in a bowl, with the exception of powdered sugar and lemon juice. Beat at medium speed until just  blended.
  • Gradually add powdered sugar being careful not to over-beat.
  • Stir in juice.
  • Spread frosting evenly over cupcakes and ‘pretty them’ up a little with mint and blueberries.
  • Store covered in refrigerator to keep their shape and yummy taste! 1-DSC_0558

 eat. enjoy. share.

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